Strawberry Scones

Published June 1, 2005.

Why this recipe works:

We used a food processor to quickly cut the cold butter into the dry ingredients. The machine’s whirling blade prevented the butter from overheating. We added the wet ingredients to the butter and flour mixture in a mixing bowl and stirred by hand with a spatula. If blended in the food… read more

We used a food processor to quickly cut the cold butter into the dry ingredients. The machine’s whirling blade prevented the butter from overheating. We added the wet ingredients to the butter and flour mixture in a mixing bowl and stirred by hand with a spatula. If blended in the food processor, the batter would easily become overmixed and the scones would be tough. For a tangy, rich flavor that’s not too heavy, we combined buttermilk with the heavy cream. To prevent the fresh berries from breaking apart and turning the batter pink, we gently stirred them into the batter. The result? The Strawberry Scones were moist and tender—and loaded with fresh strawberries.

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